ArticlemBio2019
Isolation and Characterization of Live Yeast Cells from Ancient Vessels as a Tool in Bio-Archaeology.
Article in mBio, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 18 papers.
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Who cites it
18 citing papers in PubMed.
- Horizontal gene transfer in Saccharomyces cerevisiae and other Saccharomycotina yeasts: a review.World journal of microbiology & biotechnology · 2026Review
- The Iceman's microbiome: unveiling millennia of microbial diversity and continuity.Microbiome · 2026Article
- A tale of two agricultural revolutions: crop introductions in the long 1st millennium ce southern Levant.Vegetation history and archaeobotany · 2026Review
- A universally applicable definition for domestication.Proceedings of the National Academy of Sciences of the United States of America · 2025Article
- Enzyme Catalysis for Sustainable Value Creation Using Renewable Biobased Resources.Molecules (Basel, Switzerland) · 2024Review
- Plant-related Philistine ritual practices at biblical Gath.Scientific reports · 2024Article
- Yeasts Inhabiting Extreme Environments and Their Biotechnological Applications.Microorganisms · 2022Review
- Water is a preservative of microbes.Microbial biotechnology · 2022Article
- Hallstatt miners consumed blue cheese and beer during the Iron Age and retained a non-Westernized gut microbiome until the Baroque period.Current biology : CB · 2021Article
- Alcohol-Related Liver Disease.Clinical liver disease · 2021Review
- Review
- Comparison of TwoFrontiers in microbiology · 2021Article
- Proteomics Answers Which Yeast Genes Are Specific for Baking, Brewing, and Ethanol Production.Bioengineering (Basel, Switzerland) · 2020Article
- Bioarchaeology: a profitable dialogue between microbiology and archaeology.Microbial biotechnology · 2020Article
- Article
- Never Change a Brewing Yeast? Why Not, There Are Plenty to Choose From.Frontiers in genetics · 2020Review
- How to Train Your Fungus.mBio · 2019Article
- Article
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Authors and funding
18 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Ancient fermented food has been studied based on recipes, residue analysis, and ancient-DNA techniques and reconstructed using modern domesticated yeast. Here, we present a novel approach based on our hypothesis that enriched yeast populations in fermented beverages could have become the dominant species in storage vessels and their descendants could be isolated and studied today. We developed a pipeline of yeast isolation from clay vessels and screened for yeast cells in beverage-related and non-beverage-related ancient vessels and sediments from several archaeological sites. We found that yeast cells could be successfully isolated specifically from clay containers of fermented beverages. The findings that genotypically the isolated yeasts are similar to those found in traditional African beverages and phenotypically they grow similar to modern beer-producing yeast strongly suggest that they are descendants of the original fermenting yeast. These results demonstrate that modern microorganisms can serve as a new tool in bio-archaeology research.
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